Evaluación de compuestos bioactivos y actividad antioxidante en fideos elaborados a base de arroz blanco e integral germinado

Abstract

This study evaluated the effect of using white rice and germinated brown rice in noodle formulation, in relation to the content of bioactive compounds and antioxidant activity, as an alternative for the development of functional foods. The main objective was to determine how the substitution of white rice with brown and germinated rice influenced the nutritional and functional characteristics of noodles, under the hypothesis that the use of germinated brown rice increases the presence of bioactive compounds and antioxidant capacity. For this purpose, noodles were prepared using white rice, brown rice, germinated brown rice, and soaked brown rice. Proximal composition was analyzed through infrared spectroscopy, total phenolic compounds were determined using the Folin-Ciocalteu method, and antioxidant capacity was assessed by the ORAC assay. The results showed that noodles made with brown rice presented higher contents of bioactive compounds and antioxidant activity compared to the other treatments. In conclusion, brown rice constitutes an ideal raw material for the elaboration of functional noodles with health-promoting properties. Keywords: antioxidants, bioactive compounds, germination, functional noodles.